By mid-July, our root cellar is filled with beets of all shapes and sizes from Rosie Creek Farm. Roasting them and serving them in a salad is a classic presentation, and one that really showcases the natural sweetness of Alaskan beets.
We prefer this sherry vinaigrette with the beets as their sweetness lends themselves well to a tart salad dressing.
1) Place several beets on a piece of aluminum foil in a roasting dish and wrap the foil up tightly. Repeat with the other beets.
2) Roast at 400F until the biggest beet is easily pierced through with a knife (anywhere from 40 minutes-1 hour, depending on the size of your beets). Set aside to cool, then rub the skin off with your hands (might want to wear gloves!) or peel with a vegetable peeler.
3) Once cool, cut into wedges and set in the refrigerator.
4) For the walnuts: Toast in a 300 degree oven for 10-12 minutes, stirring occasionally.
5) For the Goat Cheese: Crumble up into pieces. Set aside in refrigerator.
1) Whisk or blend together vinegar, mustard, garlic/shallots and honey. Slowly add the olive oil. Set aside at room temperature until needed.
To assemble the salad:
1) 30 minutes before serving, pull beets out of fridge to warm a little.
2) Pour half the dressing on the beets and toss lightly.
3) Lightly dress the salad greens with dressing.
4) Assemble greens on plate.
5) Add beets, goat cheese, and walnuts.
Filed In: Dinner